Easy No-Bake Flapjack

EASY NO-BAKE FLAPJACKS

Flapjack must be up there with the essential recipes in baking – sticky, sweet and easy to personalise, what better snack to make? And let’s not forget how simple it is! 

Flapjack creations are common in my house, but they’re never the same twice as it largely depends on what nuts and dried fruit we have in the cupboard! But I must say that this dried blueberry and pistachio flapjack is my favourite! But this is what is so great about them, they can be personalised really easily to everyone’s taste. In the past I’ve added different fruit and nuts like pecans, pumpkin seeds, dried cranberries and goji berries, for example. They really are perfect for using up the ends of jars of nuts you may have hiding in the cupboard. 

Full of slow release and quick release energy, these are perfect to start off your day or as a mid-day pick me up. Adding nuts and dried fruit adds to their goodness and means you can pack in whatever nutrients you wish! 



Preparation : 20 minutes 

Setting Time : 2 hours minimum

Makes : 12 squares


INGREDIENTS

• 250g Oats 

• 50g Dried Fruit (I used Dried Blueberries)

• 20g Nuts (I used Pistachios)

• 15g Flaxseed

• 100g Maple Syrup

• 70g Brown Sugar 

• 80g Dairy-Free Butter 

• 100g Tahini

• 32g Peanut Butter 

– For the Chocolate Layer –

• 50g Chocolate

• 25g Dairy-Free Butter 


METHOD

1. In a bowl, mix the oats, dried fruit, nuts and flaxseed. 

2. In a pan, melt the brown sugar, maple syrup and dairy-free butter, stirring constantly. Once it’s all melted and the sugar has dissolved, leave it for about a minute, until it starts to bubble. 

3. Once the mixture begins to bubble, take it off the heat and stir in the tahini and peanut butter. 

4. Add the sugar mixture into the bowl of dry ingredients and mix until all the oats and fruit are covered. 

5. Transfer the mixture into a greaseproof paper lined square tin. Spread it around to fill the tin and press it down (if the tin is too big for the amount of mixture, just fill half the tin – it will hold its shape without a barrier if it’s pressed in enough).

– For the Chocolate Layer

1. Melt the chocolate and butter in a pan. 

2. Pour the melted chocolate over the flapjack and spread it around to completely cover the surface. 

3. Place the tin in the fridge and leave it to set for at least 2 hours. Once it’s set it can be cut and stored in an airtight container. 



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• If you make this, tag me on Instagram @caelifestyle or use the hashtag #caebakes • Disclaimer

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